KARAKTERISTIK FISIKOKIMIA DAN SENSORIS TAHU KEDELAI (GLYCINE MAX) DENGAN PENAMBAHAN BIJI LOTUS (NELUMBO NUCIFERA)

CESAR, FRANDHINI KENAYA and Iman, Sherly Ridhowati Nata (2024) KARAKTERISTIK FISIKOKIMIA DAN SENSORIS TAHU KEDELAI (GLYCINE MAX) DENGAN PENAMBAHAN BIJI LOTUS (NELUMBO NUCIFERA). Undergraduate thesis, Sriwijaya University.

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Abstract

Physocochemial And Sensory Characteristic Of Soy Bean Tofu (Glycine max) With The Addition Of Lotus Seeds (Nelumbo Nucifera). Tofu is a food product in the form of soft solids made by processing soybeans by precipitating the protein, with or without adding other ingredients. Tofu is composed of the main component protein, so protein from lotus (Nelumbo nucifera) can be used as an additional ingredient in tofu. This study aims to determine the physicochemical and sensory characteristics based on the different formulations used. The research method used was a completely randomized design (CRD) with 4 levels and 3 repetitions, namely: F0: Control; F1: Addition of lotus seeds 18 grams, F2: Addition of lotus seeds 24 grams, F3: Addition of lotus seeds 30 grams. The parameters used are water content, color, texture, amino acid, pH and organoleptic test using kruskal walis. The results of this study showed that the water content of soybean tofu with the addition had no significant effect with an average value ranging from 72.84% to 76.97%. The results of the calculation of the highest tofu water content in the F3 treatment while the lowest average value of tofu water content in the control treatment. Soy tofu with the addition of lotus seeds has essential and non-essential amino acids. The average pH value of soybean tofu with the addition of lotus seeds ranges from 3.83 to 4.1. In the color test on the tofu there is lightness which ranges from 69.92 to 72.18, the value of chroma in soybean tofu with the addition of lotus seeds ranges from 11.09 to 13.00 and the average value of hue in the control treatment. Keyword : lotus, organoleptic, physicochemistry, soy bean, tofu FRANDHINI KENAYA CESAR. Karakteristik Fisikokimia dan Sensoris Tahu Kedelai (Glycine max) Dengan Penambahan Biji Lotus (Lotus Seeds). (Dibimbing oleh SHERLY RIDHOWATI). Tahu merupakan suatu produk makanan berupa padatan lunak yang dibuat melalui proses pengolahan kedelai dengan cara pengendapan proteinnya, dengan atau tidak ditambah bahan lain. Tahu tersusun atas protein komponen utama, sehingga protein dari lotus (Nelumbo nucifera) dapat digunakan sebagai bahan penambahan pada tahu. Penelitian ini bertujuan untuk mengetahui karakteristik fisikokimia dan sensori berdasarkan perbedaan formulasi yang digunakan. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 4 taraf dan 3 kali pengulangan yaitu : F0: Kontrol; F1: Penambahan biji lotus 18 gram, F2: Penambahan biji lotus 24 gram, F3: Penambahan biji lotus 30gram. Parameter yang digunakan yaitu uji kadar air, warna, tekstur, asam amino, pH dan uji organoleptik menggunakan kruskal walis. Hasil penelitian ini menunjukan bahwa kadar air pada tahu kedelai dengan penambahan tidak berpengaruh nyata dengan nilai rata-rata berkisar 72,84% hingga 76,97%. Hasil perhitungan kadar air tahu tertinggi pada perlakuan F3 sedangkan rata-rata nilai terendah kadar air tahu pada perlakuan kontrol. Tahu kedelai dengan penambahan biji lotus memiliki asam amino esensial dan maupun non esensial. Hasil rata-rata nilai pH pada tahu kedelai dengan penambahan biji lotus berkisar 3.83. hingga 4.1. Pada pengujian warna pada tahu terdapat lightness yang berkisar 69,92 hingga 72,18, nilai chroma pada tahu kedelai dengan penambahan biji lotus berkisar 11,09 hingga 13,00 dan nilai rata-rata hue pada tahu kedelai dengan penambahan biji lotus berkisar 93,25 hingga 96.46. Hasil pengujian uji organoleptik hedonik berpengaruh nyata (p<0,05) terhadap warna, kenampakan, tekstur, aroma kecuali atribut rasa pada tahu. Kata Kunci : fisikokimia, kedelai, lotus, organoleptik, tahu

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	fisikokimia, kedelai, lotus, organoleptik, tahu
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.5-334.7 Fishery technology
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Frandhini Kenaya Cesar
Date Deposited:	14 Jan 2025 07:19
Last Modified:	14 Jan 2025 07:19
URI:	http://repository.unsri.ac.id/id/eprint/164601

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